Cherry Tortoni

Cherry Tortoni
Photo by Rita Maas

Ingredients

  • ½ teaspoon cream of tartar
  • 2 ¼ cups fresh or frozen sour cherries
  • 1 ½ teaspoons cornstarch
  • 1 tablespoon water
  • ¾ cup amaretti cookies (from about 20 one-inch cookies)
  • 5/6 cup sugar
  • 1 1/3 cups heavy cream
  • + 8 more ingredients
    • 4 large egg whites
    • 1 instant-read thermometer
    • 1 9- to 9 1/2-inch springform pan
    • 1 ¼ cups fine vanilla-wafer crumbs (from about 40 wafers)
    • ¼ cup unsalted butter
    • 1 ½ cups sliced almonds
    • 2 tablespoons sweet Marsala wine or sweet Sherry
    • 2 tablespoons Di Saronno Amaretto or other almond-flavored liqueur

If using frozen cherries, thaw, reserving juices. Simmer cherries, 1/2 cup sugar, and liqueur in a 2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until cherries are soft, about 5 minutes. Whisk together cornstarch and water until combined, then whisk into cherry mixture and boil ...

View full recipe at Epicurious

Comments

Variations on Cherry Tortoni

  • Cherry Tortoni
    • 1 (8-ounce) container frozen reduced-calorie whipped topping, thawed
    • 2 teaspoons cornstarch
    • 2/3 cup sugar, divided
    • 1 tablespoon water
    • +6 other ingredients


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